Sardines, anchovies, and mackerel are prolific and worldwide spread in the world’s oceans. In some regions they are over fished, but around the Iberian Peninsula sardines represent an excellent source of protein and fisherman exercise care not to over fish.
These days, eating small fish is a healthy choice, as big predatory fish contain mercury.
Sardines contain large amounts of omega-3 fatty acids (considered to be healthy), protein, iron, phosphorus, potassium and calcium.
Mediterranean sardines are larger than the Atlantic versions generally packed in Canada. Brislings are tiny, and in Baltic countries they smoke them.
Pacific sardines taste “bold” and to some the taste is unpleasant.
Sardine stocks fluctuate, and there is a 60-year cycle based on ocean temperatures. A good portion of the sardine catches end up in animal feed for pigs, chickens, and farmed shrimp.
Japanese are very fond of live sardines for their sashimi. Once caught the sardines are kept alive and arrive at restaurants at noon for hungry and appreciative guests.
Fresh sardines are best when grilled. In a pinch, frozen sardines will do. You can also wrap sardines in fresh vine leaves then grill them. They taste divine.
Like sardines anchovies are underrated. They travel in enormous schools and are simply vacuumed by huge modern fishing boats in the Mediterranean Sea.
Generally, anchovies have a mild taste; it is the processing that gives them their assertive piquancy. Around the Mediterranean in fishing ports they are fried, or filleted and served raw with salt and lemon wedges, olive oil and minced garlic.
Peoples living around the Black Sea for millennia enjoyed anchovies. Archaeologists have even unearthed salting vats around the Black Sea; they were used 2000 years ago.

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.